The 2024 Michelin Awards Ceremony from Manchester

The Scotsman

Transcript

00:00 [MUSIC]

00:10 Welcome to the Midland Hotel in Manchester.

00:12 We're here, I can literally see Michelin's chef from here.

00:17 We're here for the Michelin Guide Ceremony announcement,

00:21 where we'll find out all the new stars, all the new awards for the year ahead.

00:24 What is the Michelin Guide, Ross?

00:28 What's that all about?

00:30 >> It started in 1889 with two French brothers who have a famous tire company.

00:34 And the whole point was to get people to go out and about in their cars,

00:38 to take road trips, to visit different restaurants and

00:40 places to eat in order to use up their tires so they would need new tires.

00:44 And it's grown, obviously, exponentially since then.

00:47 We've got the UK and Ireland Guide.

00:48 There's guides from all over Europe and the world.

00:50 We just recently launched it in Dubai.

00:52 And because it's judged by inspectors who are part of the hospitality industry,

00:57 it's a big deal for chefs.

00:59 It would be the top one that they're looking to get.

01:01 >> I want to talk about Michelin inspectors themselves, right?

01:06 So these are people, as far as I can tell,

01:10 they have a minimum amount of fine dining experiences they have to do a year.

01:14 They all have to complete around about 300 a year.

01:17 Do you not think if that was your life,

01:20 you'd get to a stage where you'd wake up and you'd just like, not another scallop?

01:24 You'd just want like a kebab.

01:26 >> Yeah, probably.

01:26 I mean, you probably want beans on toast.

01:28 I mean, I wouldn't be complaining, but yeah,

01:29 you probably do get to the stage where you just want beans on toast.

01:33 >> So tonight, basically 6 o'clock, all the chefs, all the egos in the UK and

01:38 Irish hospitality scene are gonna be in one room.

01:41 What do you think that's gonna be like?

01:43 >> Noisy, maybe.

01:45 I don't know, I've never done this before.

01:46 >> Yeah.

01:48 >> Hopefully just having a good time, having a night off, and

01:50 having a nice time to themselves, and a wee drink afterwards, a wee celebration.

01:53 And we'll hopefully speak to someone.

01:55 >> Sounds good.

01:55 Let's go see what it's all about.

01:57 >> [APPLAUSE]

02:03 >> It promises to be an exciting, and

02:05 in some cases emotional evening, as we celebrate our shared passion for

02:09 fantastic food, genuine hospitality, as well as marking the 50th anniversary

02:15 of the Michelin Guide in Great Britain and Ireland.

02:19 >> All right, good evening, everyone.

02:22 So what a pleasure it is for me to be with you tonight,

02:28 especially on this 50th anniversary year for

02:32 the Michelin Guide in Great Britain and Ireland.

02:35 I hope that the next 50 years are as full of

02:41 brilliant discoveries and experience as the first 50.

02:45 >> [APPLAUSE]

02:55 >> So it's Rosalind from the Scotsman.

03:04 >> I know it's Rosalind.

03:05 >> I know, just in case you don't remember me.

03:06 >> Yeah, of course I remember you.

03:07 >> [LAUGH]

03:09 >> How does it feel to be at a Michelin star restaurant?

03:13 >> Amazing, amazing, I'm a sweaty mess, honestly.

03:17 Yeah, really, really fantastic.

03:20 It's great, it's great for a great personal achievement,

03:23 professional achievement.

03:24 It's great for the team, it's great for Scotland.

03:26 And it's great for whiskey as well.

03:30 It's great, it's just great all around, you know?

03:32 >> Yeah, I mean, not only is it Scotland's only second Michelin star restaurant,

03:38 it's surely the only one in the world in a whiskey distillery as well.

03:41 >> Yes, yes, it's new ground for

03:46 whiskey or spirits and gastronomy, I guess.

03:50 Yes, yes, I'm pretty speechless.

03:55 >> Be flesh, be so speechful.

03:56 >> I'm just, yeah, I'm really pleased, I'm really pleased.

03:59 >> And did you have any idea at all?

04:01 >> I had no idea, honestly.

04:03 Honestly, I had no idea, no one contacted me, so yeah.

04:10 >> Wow.

04:10 >> But yeah, that's what you're gonna get from me right now.

04:14 >> Congratulations.

04:14 >> Thank you so much, Rosalind, really kind, thank you.

04:17 [MUSIC]

04:27 [BLANK_AUDIO]

04:37 [BLANK_AUDIO]

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